Tuesday, September 23, 2014

Chicken Masala Pockets

Toady i made these delicious fried pockets filling with spicy chicken dry masala to enjoy a beautiful and lovely evening...

Ingredients

Maida/APF - 2 cups

Salt - as needed

Water - as needed

Oil - for deep frying

For the filling

Chicken Boneless -250 gms

Turmeric powder - 1/4 Tsp + 1/2 Tsp

Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)

Pepper powder - 2 -3 Tsp (according to taste)

Onion (Finely chopped)- 2 medium

Green chilly chopped - 3

Ginger-garlic paste - 2 Tsp

Fennel seeds - 1/2 Tsp

Garam Masala - 1/2 Tsp

Salt - to taste

Oil - 2 - 3 Tbsp

Preparation

It would be better if we make the filling first and keep it to cool.

Filling Preparation

Cook chicken in a kadai by adding 1/4 Tsp turmeric ,1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.

Thank you so much for paying a visit to my little blog. If you happen to try out any of my recipes posted on blog, please do leave a comment, from which I can review and also help other visitors who visit A Bowl of Curry. Feel free o send in your suggestions about the blog or the recipes…which will make me improve.ThanksPreetha